Description
A refreshing and fruity Orange Sherbet Jello Salad combining tangy orange gelatin, mandarin oranges, crushed pineapple, and creamy orange sherbet whipped together with fluffy whipped topping. Perfect as a light dessert or sweet side for gatherings.
Ingredients
Gelatin Mixture
- 6 ounces orange gelatin
- Juice from 15 ounce can mandarin oranges and 20 ounce can crushed pineapple, plus enough water to make 2 cups liquid
Fruit
- 15 ounce can mandarin oranges, drained
- 20 ounce can crushed pineapple (in natural juice), drained
Other Ingredients
- 8 ounces whipped topping (such as Cool Whip)
- 2 cups orange sherbet (or 1 pint)
Instructions
- Drain Fruit: Drain the mandarin oranges and crushed pineapple thoroughly, reserving the juice from both cans for the gelatin mixture.
- Prepare Gelatin Base: Add enough water to the reserved fruit juice to make a total of 2 cups liquid. Bring this mixture to a boil over medium heat on the stove.
- Dissolve Gelatin: Remove the boiling liquid from the heat and dissolve the orange gelatin into it completely, stirring until there are no granules left.
- Mix with Sherbet: Pour the hot gelatin liquid into a medium mixing bowl and stir in the orange sherbet until it melts and the mixture becomes smooth.
- Chill Gelatin Mix: Place the gelatin and sherbet mixture in the refrigerator for about 20 minutes, or until it becomes syrupy but not fully set.
- Add Fruit and Chill: Stir the drained mandarin oranges and crushed pineapple into the syrupy gelatin mixture. Return the bowl to the refrigerator and chill until the gelatin is partially set but still pliable.
- Fold in Whipped Topping: Once the gelatin is partially set, gently fold in the whipped topping to create a light, fluffy texture. Chill until fully set and serve chilled.
Notes
- For a more tart flavor, substitute lime sherbet instead of orange sherbet.
- Ensure fruit is well drained to avoid excess liquid making the salad runny.
- You can prepare the gelatin mixture a day ahead and combine ingredients just before serving.
- This salad is best served chilled and fresh, but can keep in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
